extremely strong recommendation on that, genuinely any kind of salsa ingredients in a tray in a smoker or charcoal grill with the tiniest bit of heat and some smoke

for verde, you want roughly the bulk to be tomatillos, with maybe two thirds that much onion, and jalapeno or serrano peppers with honorable additional mention of habaneros (i’d still do some jalapenos and serranos if you’re gonna add habs) and some garlic but no need to smoke the garlic, also salt and pepper if you’re just making salsa and not doing overboard smoke

edit: adding this note because it took me personally a very long time to come to real grips with this but recipes aren’t math and you can adjust everything and you’re even encouraged to so like do whatever when it all shakes out